Olivado: Infused Avocado Oils

The flavour of New Zealand goodness…

Nothing tastes as good as when it’s made right here on Kiwi soil. New Zealand’s original avocado oil producer, Olivado, introduces two new infused oils that will transform any dish from dull to delicious.

The oil from whole crushed Mexican limes has been infused with pure avocado oil to produce Olivado Natural Avocado Oil with Lime. The oil extracted from garlic bulbs infused with avocado oil has produced the Olivado Natural Avocado Oil and Garlic.

Both of the new Natural oils are made with 100 percent avocado oil, which has been gently refined by extracting avocado flesh at a very low heat.

Avocado oil is very heat stable and one of the best possible oils for high-temperature frying. The garlic infused oil is perfect in stir fries and in Italian cooking, while the Lime infused oil gives a zesty, citrus hit and is ideal for chicken or fish dishes.

Olivado Natural Avocado and Lime oil, and the new Garlic infused oil are available in 250ml bottles from Countdown, RRP $8.49.

The range also includes Olivado’s original infused Avocado Oils: Rosemary, Basil, Chilli and Lemon, available in selected New Worlds and specialty stores.

The Olivado range is goodness guaranteed. Our products are extracted without chemicals or additives, refined without additives, are non-GMO, use ingredients that have not been grown with pesticides and farmed by Olivado certified suppliers, use Phthalate-free packaging, have complete product traceability and are always taste and performance tested.

Here are some tasty ways to use your new oils:

Gremolata is an Italian chopped herb condiment classically made of citrus zest, garlic and parsley. It’s bright and fresh and is a traditional accompaniment to Milanese Osso Buco but can be sprinkled over any red meat, fish or chicken dish.

Use the Olivado Avocado Oil with Garlic for any Italian dishes, including Spaghetti Cabonara. This recipe is our adaptation of former New York Times restaurant reviewer, Ruth Reichl’s recipe from her book Garlic and Sapphires.

Ruth’s Spaghetti Carbonara

500g spaghetti

250g thickly sliced good quality bacon

2 cloves garlic, peeled

2 large eggs

Black pepper

1/2 cup grated Parmigiano cheese, plus extra for the table

A few good glugs of Olivado Natural Avocado and Garlic oil

Bring a large pot of salted water to boil. When it is boiling, throw the spaghetti in. Most dried spaghetti takes 9 to 10 minutes to cook, and you can make the sauce in that time.

Cut the bacon crosswise into pieces about 1/2 inch wide. Put them in a pan and cook for 2 minutes, until fat begins to render. Add the whole cloves of garlic and cook another 5 minutes, until the edges of the bacon just begin to get crisp. Do not overcook; if they get too crisp they won’t meld with the pasta. Meanwhile, break the eggs into the bowl you will serve the pasta in, and beat them with a fork. Add some grindings of pepper.

Remove the garlic from the bacon pan. If it looks like too much to you, discard some, but you’re going to toss the bacon with most of its fat into the pasta. When it is cooked, drain the pasta and pour a generous glug of Olivado Natural Avocado and Garlic oil to stop the pasta from separating and throw it into the beaten eggs. Mix thoroughly. The heat of the spaghetti will cook the eggs and turn them into a sauce. Add the bacon with its fat, toss again, add cheese and serve.